So I also made three racks of rib (and a chicken, for my daughters who don't eat beef or pork).
Here are the ribs after dry brining a couple of hours and covered with Memphis dust:
I had two racks on the lower shelf and one on the top shelf. Lower shelf cooked mix faster and we're actually overdone when I took them off, top shelf rack was perfect.
I had the ribs on close to five hours. The lower racks probably should have come off at the four hour mark.
Here is the chicken on the smoker, which I dry brined overnight with some preserved lemon. Then covered with some Memphis Dust. I forgot to take a picture of it when done or carved. I heard it was good (I focused on the brisket); it looked very juicy with tender but not crispy skin;the two halves took about an hour and twenty at 225.
I am looking forward to the next cook, especially as I now have some useful knowledge on the quirks of the cooker (mine and MAK)
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